KOAM Thanksgiving: Smoked Oyster Stuffing & Brussel Sprouts

It’s Thanksgiving time on the KOAM Morning News on Fox 14 and our Morning Show Crew has got some recipes for you this holiday season.

Smoked Them Oysters Stuffing

One onion, chopped.
3 or 4 sticks of celery, chopped.
Garlic (3 cloves or so) chopped.
Soften in olive oil or stick of butter (I add salt, pepper, seasoning salt, garlic salt).
One loaf of bread (I use a loaf of wheat sandwich bread, but probably anything could be used) toasted and cubed.
I’ve done it in toaster and also baked on oven rack but it makes a crumby mess in the oven.
In large bowl, toss toasted bread, onion, celery and garlic and 2 cans smoked oysters.
Mix so it’s all incorporated.
Add chicken stock (either made with chicken bouillon or canned) small amounts at a time until all is well absorbed.
I don’t like it runny, just soft and everything is wet. With this amount probably 3 or 4 cups should be enough.
Taste for more seasoning.
Bake in a baking dish, probably around and hour at 350.
I cover for a bit then uncover for more brownness.

Liam’s Brussel Up Some Sprouts

Crispy Brussel Sprouts with Dijon Aioli.
1 lb. brussel sprouts, halved. or cut into wedges if they are bigger.
2-3 tbsp olive oil.
salt and pepper to taste.
Dijon Aioli.
1/4 cup mayo, I use avocado oil mayo.
2 tbsp olive oil.
1 & 1/2 tbsp dijon.
1 tsp minced garlic.
salt and pepper to taste.
1/2 tsp fresh chopped or dried parsley.